Bagna Cauda is a deeply flavorful garlic, anchovy and butter dip from Piedmont in northern Italy. Traditionally enjoyed like fondue, it’s served warm for dipping with raw seasonal vegetables and crunchy bread. Once you taste it, it’s hard to stop. Bagna Cauda is often shared around the table like fondue, with friends and family dunking … Read more

This Berry Banana Smoothie Bowl combines sweet berries, banana and honey, finished with chopped fruit and toasted pine nuts. A colorful, healthy way to begin the day. Smoothie bowls are one of my favorite breakfasts. They let you enjoy a thick, spoonable smoothie while adding texture with fresh fruit, seeds and nuts. Sometimes a drinkable … Read more

Torta della Nonna is a classic Italian custard tart made with sweet shortcrust pastry, creamy Italian pastry cream (crema pasticcera) and finished with toasted pine nuts. It’s an elegant, timeless dessert perfect for any occasion. Torta della Nonna, literally “Grandmother’s cake,” is a beloved Italian dessert. The combination of a crisp lemon-scented sweet shortcrust pastry … Read more

Learn how to make a silky, creamy vanilla panna cotta with minimal effort. This classic Italian dessert — literally “cooked cream” from Piedmont — combines rich cream, milk and vanilla, set gently with gelatin for a delicate wobble. It takes only about 10 minutes of active prep, then it chills in the fridge, making it … Read more

How to make Italian Pastry Cream (Crema Pasticcera) from scratch in just 10 minutes. This silky vanilla pastry cream is perfect for doughnuts, pastries, tarts, cakes and many other desserts. A small pie crust filled with Italian pastry cream and topped with fresh berries. A quick and simple dessert. Crema Pasticcera is a wonderfully versatile … Read more

Zucchini and roasted tomato focaccia: simple, delicious and ideal for sharing. A wonderful way to use up summer vegetables. This homemade zucchini and tomato focaccia features a soft, light and fluffy dough topped with fresh cherry tomatoes and thin zucchini slices. Focaccia is an essential recipe to know. The dough needs as little as one … Read more

Ajvar is a vibrant red pepper spread you’ll often find in Friuli-Venezia Giulia, the mountainous region in northern Italy. Although its origins are Balkan, it’s become a popular condiment across Friuli thanks to its sweet, smoky and savory profile. Made from charred red peppers, roasted eggplant and garlic, ajvar pairs beautifully with cured meats, cheeses, … Read more

A fresh summer zucchini ribbon salad tossed in a bright lemon dressing with peppery arugula and shaved parmesan. Light, quick and delicious. This zucchini ribbon salad is one of the simplest and most satisfying salads I make. It comes together in about five minutes, making it ideal for a fast summer lunch or a fresh … Read more

Chocolate Peanut Butter Pumpkins. A delicious Halloween treat: dark chocolate pumpkin shells filled with a salty-sweet peanut butter center. Halloween is one of my favorite times of year — and this year it’s extra special because it’s also my boyfriend’s birthday. We’ll be celebrating with a cozy three-course meal for two, including a posh prawn … Read more

Learn how to make homemade Pici pasta from scratch. This rustic Tuscan pasta is made with a simple egg-free dough and comes together quickly. Serve it with Cacio e Pepe, a rich ragu, or your favourite sauce for a comforting, authentic meal. Pici, also called Pici Senesi, is a thick hand-rolled pasta from Siena made … Read more